(Part 2) Best graters according to redditors

Similar to a previous answer, we also have a drum grater. Not only is it fun to use; so my kid does all the grating, but the speed and ease with which you can grate a brick of cheese makes it far superior than the standard box grater.

https://www.amazon.ca/gp/product/B00NALMI6A/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Mandoline, you can get several types. I highly recommend getting cut resistant gloves too. Mandoline is the scariest thing I have in my kitchen even though I use it a lot. You could also try a salad shooter.

https://www.amazon.com/Rarebit-Signature-Mandoline-Slicer-Blade/dp/B07QB12L3Y/ref=sr_1_2_sspa?crid=2H9E21GFTJ6W5&keywords=mandoline+slicer&qid=1566907653&s=gateway&sprefix=mandoline%2Caps%2C136&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExRFFSUkhLTExSQU5EJmVuY3J5cHRlZElkPUEwMTg0MDQyMjBBQktMR1lKTVEzRSZlbmNyeXB0ZWRBZElkPUEwMzA3ODQ4MlYwRk5QWDIxMU9RRCZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

https://www.amazon.com/NoCry-Cut-Resistant-Gloves-Performance/dp/B00MXUHHGK/ref=sxin_3_ac_d_pm?ac_md=2-0-VW5kZXIgJDIw-ac_d_pm&crid=NQ7RES9SJL4R&keywords=cut+resistant+gloves&pd_rd_i=B00MXUHHGK&pd_rd_r=d180fce4-c76f-4e4f-b7f3-6be716ae5cf2&pd_rd_w=EgE0r&pd_rd_wg=SPoYq&pf_rd_p=aed08533-d0f3-456a-bfcd-3ec60fc417c9&pf_rd_r=2PRX9MH7CV6H4QHCPRWW&psc=1&qid=1566907763&s=gateway&sprefix=cut+resis%2Caps%2C144

https://www.amazon.com/Presto-02910-Shooter-Electric-Shredder/dp/B00006IV0R/ref=sr_1_3?keywords=salad+shooter&qid=1566907794&s=gateway&sr=8-3

That's because you're looking for the wrong thing. What you had (I think) and should be looking for is a ceramic ginger grater.

I cannot stand grating cheese, it’s a job I totally loathe. But I love cheese. You can see my dilemma.

This however is game changer: KitchenCraft Stainless Steel Rotary Cheese Grater / Vegetable Shredder (4-Piece Set) https://www.amazon.co.uk/dp/B0001IWZJU/ref=cm_sw_r_cp_api_i_ejRxDbXVZTA3Q

It can grate a huge amount of cheese with minimal effort. Best £5 I ever spent.

I use a fine microplane for ginger, garlic, and zest.

And a coarse microplane for cheese.

Both are very sharp, and I hand wash them to keep them that way as long as possible.

Cheese grater

If you do it this way, the sharp edges on the other side of the box grater will scratch up whatever surface you put it on.

It is intended to stand up while you grate, not lay down. My most recent purchase even had a little plastic bowl that fit into the bottom to catch the grated food.

Like this: https://www.amazon.com/dp/B0007VO0CQ/ref=cm_sw_r_cp_awdb_t1_X-0XBbVCEXZF9

Ginger grater
http://www.amazon.com/gp/aw/d/B00320SPPC/ref=mp_s_a_1_1?qid=1451075703&sr=8-1&keywords=bamboo+ginger+grater

Knöpfle (Spätzle, je nach dem wo man her kommt) machen geht schneller als Nudeln kochen.

Für zwei Personen, 200 Gramm Mehl, 3 Eier, etwas Salz, ist der Teig zu dick, ein Schuss Wasser dazu. Konsistenz sollte etwa wie Rührkuchen Teig sein, also recht dünn.
Kurz (!) rühren (erklärung weiter unten).
In den Spätzlehobel, über (viel weniger als für trockene Nudeln, 1 Liter reicht völlig!) kochendes Wasser streichen, 2 Minuten köcheln.
Danach entweder sofort verzehren als Beilage wie Nudeln oder zu Käsespätzle, Krautspätzle oder nach Belieben weiter verarbeiten.

Je nachdem wie eilig man es hat, die fertigen Spätzle abschrecken und in etwas Butter schwenken. Ist aber auch optional.

Wegen dem "kurz rühren", dieses merkwürdige Gerücht, man müsste Spätzleteig schlagen bis einem der Arm abfällt kommt laut meiner Oma daher, dass die Hausfrauen früher nicht zugeben wollten wie schnell das eigentlich geht um vor den schwer arbeitenden Männern abends nicht als faul da zu stehen. Da hat sich dann dieser wirre Sport entwickelt.
Die Dauer des schlagens mach absolut 0 Unterschied für die Konsistenz, 2 oder 3 Minuten, bis alles halbwegs vermengt ist reichen völlig.

Never noticed this before, but when I changed the URL above from ".ca" to ".com" the ratings and the number of reviews changed from 130 reviews @ 4.5 stars to 15 reviews @ 3.5 stars.

https://www.amazon.com/gp/product/B00NALMI6A/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

It's a grater, but not for cheese; ginger. It's Asian, made of bamboo. A new one:

https://www.amazon.co.uk/Ginger-Grater-12c12-5cm-Superior-quality/dp/B00320SPPC

Get an old style one that is big and just use a brush

This zester (see the reply) on amazon is probably too narrow for cheddar, but I like that the item shows it being used for chocolate ginger and coconut. I wonder what all four would taste like mixed together.

Edit: This one would actually work, go coarse for easier to clean.

I felt the same and went through many, but I've finally found the right one(s):

OXO Box Grater: http://www.amazon.com/OXO-Good-Grips-Box-Grater/dp/B0007VO0CQ/ref=sr_1_fkmr0_1?ie=UTF8&qid=1321247819&sr=8-1-fkmr0

The little bin on the bottom is way more useful than I ever would've thought. I can grate directly into it without dirtying a cutting board, and it has a lid for storing leftover cheese. I can also flip it upside down and stuck it into the grater for smaller storage. Both are dishwasher safe, and very durable.

For hard cheese, nutmeg, etc, the Boska Holland Easy Grater: http://www.amazon.com/Boska-Holland-Easy-Grater/dp/B00393V5AY/ref=sr_1_4?ie=UTF8&qid=1321247917&sr=8-4

Microplane's patent on their chemical process for making crazy sharp graters has now expired, so other companies can make graters just as sharp. As much as I love my Microplane, it gets the grated remnants EVERYWHERE. This Boska Holland is as sharp as the Microplane and lets me collect all the shredded parmesan/hard cheese and nutmeg then shake it out over a salad or whatever. I got this for free with some aged hard goat cheese and it quickly replaced my Microplane. Dishwasher safe too.

I don’t particularly like dressing all that much (something about the quality of wet greens that turns me off) so I just make sure I put in as much variety of fresh veg as possible.

I love getting Napa cabbage and shredding it thinly, mixed with spring mix and baby spinach, halved grape tomatoes, shredded carrot, yellow or orange bell pepper, cucumber, blueberries or fresh peaches/nectarines, julienned jicama, And I like to top it off with some sliced almonds or sunflower seeds.

I have this grater slicer set from Oxo and it makes salad prep insanely quick and easy.

One tip with onion, as raw onion can be a little intense thin slices are better. Also I really like slicing a red onion thinly and soaking in a little apple cider vinegar for 10-15 mins. Really takes the edge off the rawness plus the vinegar makes it all tasty.

I use this, I find it easy to handle and clean: https://www.amazon.ca/OXO-Good-Grips-Hand-Grater/dp/B00004OCIR/ref=sr_1_4?ie=UTF8&qid=1536668938&sr=8-4&keywords=hand+grater&dpID=41PyfR9yb%252BL&preST=_SY300_QL70_&dpSrc=srch

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Crinkle chip cutter https://www.amazon.co.uk/KitchenCraft-Professional-Stainless-Crinkle-Cutter/dp/B000LCLUJW/ref=asc_df_B000LCLUJW/?

A sharp paring knife, a steady hand, and practice.

I've also eyed this in the past as an alternative to a traditional channel knife, no idea how good it is, but if you also need to zest something and don't already own a microplane, it might be worth it.

I think it’s a vegetable cutter. Edited for additional link of a similar one in action.

/u/SlippingAbout has it, Parmesan grater, here is a faster link to the WMF version. Mark as solved?

hmmm mini rosmarin-röstkartoffeln in der schale

ach mist, nevermind, ich sollte fertig lesen

dann vielleicht einfach frische spätzle, grundsätzlich nicht schwer und so einfache spätzlerias gibts ja für billig
https://www.amazon.de/dp/B003OBY45E/ref=psdc_3311571_t3_B00281IV3W z.b.

ich würde aber einen testlauf machen weil die zähflüssigkeit vom teig wichtig is
https://www.youtube.com/watch?v=DbtdX1CYjzI in dem video sieht man ganz gut wie der teig sein sollte

A grater and a steamer have become my new best friends!
I steamed carrots, sweet potato and broccoli all the time (add carrots first then sweet potato and broccoli about 5 mins later). This really helped with BLW and he had a great time playing with the food as he learned to eat it.
The grater is AMAZING for doing apples, raw carrots, cheese etc. Now I prefer the grater to the steamer since it's so darn fast! Plus he now learns how to use the spoon with these.

Something like this:
http://www.amazon.com/OXO-Good-Grips-Two-Fold-Grater/dp/B004VLYQHM/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1408990055&sr=1-2&keywords=grater

I'll try to add something that hasn't yet been said. There are fruit & veggie dicers out there that cut down the prep time dramatically.

I was actually starting to draft a little cooking ideas post like this. This is just what I found value in and will ramble because I haven't really edited it down at all. So if anyone reads it and has notes please let me know, it's fairly directionless at the moment. It is also from the perspective of and aimed towards young single people but not exclusive to. I am also well aware a lot of you folks are good cooks or at least have a functional kitchen and I in no way want it to sound like I'm more knowledgeable than anyone with an hour to watch youtube videos.

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TL:DR Make sure your skills are on point before getting convenience tools as you might not need them, a cast iron or good stainless steel skillet and a good couple of knives can do most things in a kitchen, plan meals before you shop to avoid wastefulness.

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This post is big, flawed, and broken into two main sections. One is purely skills based, stuff you can totally do for free and can start doing right this moment. That's a big part of minimalism for me, gaining skills and getting good at some things rather than owning and being okay at a ton of things. The second section is more of a buy guide, again all from my experience.

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First off is to focus less on the equipment and more on the technique. Fundamentally, knife skills, understanding of cook times, heat, and technique, creativity and planning are some terms I like. In addition I have thoughts on tools and ingredients

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First, learn your knife, do drills, practice good form constantly. When I started in a fast-food-y sandwich shop when I was 16, the manager (who was a line cook for years) suggested I practice things like chopping a carrot as thinly as possible, or celery, or breaking down onion and garlic. Then I got to work with the prep team (which was cool because they taught me Spanish) to learn basic stuff like sauces and cooking meats. The result is a few years later, I have a decent knife. Not as good as a legit cook or anything but enough that I can confidently use a sharp knife to do anything a home cook would ever need to.

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Cook times. It's way less intimidating to work on food when you know "okay my chicken will take this long, oven takes this long, rice needs this much time", and so on. From a minimalist perspective, this will help you cut down on some tools such as a plug-in type grill, rice cookers, stuff that times or cooks food for you. Learning how to use heat also really improves the versatility of something as simple as a cast iron pan. Technique will allow you to make staple dishes or at least be able to take a guess at how to prepare just about anything, and the most valuable tip for that is look up how to make individual components of dishes rather than just recipes over and over. This becomes relevant in the next portion as well.

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Creativity. As some people are mentioning, "aspirational groceries" cause clutter and waste in the form of garbage and money. Creativity helps solve this when paired with planning. When shopping, I found it valuable to plan out meals for the week. Buy what you need, make a note of what isn't used, and refine. That's planning. Creativity is ending up with some random ingredients and Macgyvering it together so you don't waste or overspend. That is made much easier by having solid cooking techniques so you have a bit of a starting off point for creativity.

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Now into the stuff. I personally think a couple things are fundamental. Babish from YouTube has a great List . First off, get a good 7" to 8" Chef knife. I use a Gyuto but that's more because I impulse bought one when I first moved out and had all the money in the world from not having any expenses and was talked into it by a very nice saleswoman at the knife shop in town. Wusthof is a great name in knives and if you can get a hold of an 8" one of those, a bread knife, and maybe a pairing knife (I don't really use mine much but some people do) you will be able to do most things. I'd avoid buying a knife set just because you're more than likely paying for an extra 3 or so knives you won't use, and they're cheap for a reason. But to each their own, it is very convenient to have the steak knives, honing rod, and scissors that most of them include. No judgement here. Plus they're really really affordable.

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Now as to everything else, I'm not as researched. I think a good cast iron skillet is fantastic from a minimalist perspective as you can do most things that you'd really ever need to do on it, from frying to saute to some baking. Kent Rollins is first off a joy to watch but more importantly uses very limited tools. He does have his specialized "bertha" stove but for the most part it's just him with either open fires or a hot stove cooking in cast iron pans and dutch ovens. If you want to know more, I'd just watch the babish video above, he talks more about why he has what he has, such as this expensive but amazing set of pots and pans. Off the top of my head: baking sheets, a large cutting board, a meat thermometer (safety), measuring cups and spoons, box grater (or one coarse grater and one microplane grater), spatulas, tongs, etc.

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Like I said this is mostly ranting, and I'm going to research and trim it down for the future, but these are my thoughts at the moment.

You need one of these... So much easier to wash up
https://www.amazon.co.uk/dp/B0001IWZJU/ref=cm_sw_r_cp_apa_i_bskUCb2AQZYGB

That makes sense for the hole. I’ve seen gadgets with holes to pull a stem thru and strip off the leaves: https://www.amazon.com/Stripping-Remover-Collard-Rosemary-Dvcline/dp/B07SGY6Y5Z.

I’ll have to pick some herbs tomorrow & see how well the knife chops them. I know it would slice a tomato nicely with those fine serrations.

Before I got a juicer, I would just grate about a tablespoon of ginger in a ginger grater (any kind of grater should work), mix it with a little water, and take it as a shot. I think some people mix it with a little orange juice to reduce the burning, haha.... I got used to it though. Somehow it actually made me love ginger-flavored things and ginger in sauces/stirfry, when I was pretty neutral towards it before.

Once I got a juicer, I would just juice one 'nub' of ginger at a time. Unfortunately you can't make it in advance - it spoils within hours after being juiced! (I tried once. The juice actually turns black. Maybe this is harmless, but I didn't really want to test that.) I've seen ginger juice for sale at some grocery stores, which might be worth a try.

OXO Good Grips Grater
http://amzn.com/B00004OCIR

Invest in one of these bad boys and never worry about chopping garlic again. I grate everything.

RioRand Manual Stainless Steel Twisted Potato Slicer Spiral Vegetable Cutter French Fry https://www.amazon.ca/dp/B00QLHBGAE/ref=cm_sw_r_cp_api_SBDVBbHZJX170

>some sort of potato lathe

Oh yes, they exist. Not sure if you could make it do just circles, though.

I often make this Japanese style mabo tofu. It's a delicious and easy meal. It calls for a medium silken tofu.

Sometimes I can get fresh blocks of firm tofu that they make and bag at the store. When I have this fresh tofu I cut it into 1/4 inch slices and eat it raw with a dipping sauce of soy sauce and grated ginger. The ginger becomes a juicy mush because of this awesome grater which makes it more suited to be mixed with soy.

These are probably my two favorite things to do. Agedashi tofu is also wonderful. It calls for firm silken tofu.

For the tofu novices, please note the difference between the harder, more resilient firm tofu and the more delicate silken firm tofu. A dish like agedashi tofu will be pretty bad if you use regular firm tofu instead of firm silken.

I use my ginger grater, it works great.

The piece of equipment that I decided wasn’t being used enough in my kitchen is my mandolin. I got it in a 4 blade set from Oxo. In order to really delve into it, I decided to make 3 dishes which featured the mandolin. First, I decided to make these mini-potatoes Anna. These were really easy and incredibly delicious. The paper-thin potato slices were melt in your mouth bites of deliciousness. I next wanted to make some kind of chip, but didn’t want to use potatoes again. Instead, I made these baked beet chips. I liked them because I didn’t have to fry anything. They took way longer than expected to crisp up (like 30 minutes or so) but ended up tasting a lot like potato chips with a slightly earthier flavor. Finally, for my main course, I wanted to make something with zucchini noodles. I have been trying to make more vegetable dishes and this seemed like a great opportunity to try this out. I went with this zucchini lasagna recipe. I did make a number of changes to the dish, as suggested by many of the commenters. To start, I added a couple cloves of garlic into the onions. Instead of a 28 ounce can of tomatoes, I went with a 15 ounce can, and then started adding things. I added a handful of minced sun-dried tomatoes, an 8 ounce can of tomato sauce, a squeeze of tomato paste, a squeeze of chili pepper paste, and a large splash of the pasta sauce I had in my fridge. I also added some parmesan and mozzarella to the ricotta layers and topped the thing with some mozzarella. This was delicious and I will definitely be making it again in the future.


For my MetaTheme, I wanted to finally use the Boston Shaker that I have had in my bar cabinet for a couple of years now. This also let me use another piece of underused equipment, my Hawthorne Strainer. Because I was going to use the shaker as my theme equipment, I needed a cocktail that really featured the shaker. In my mind, that means a cocktail with an egg white in it (which needs a dry shake). I decided to go with a Whiskey Sour because it is one of my favorite drinks, when done well, and I somehow haven’t done it in the 93 weeks I have been making cocktails to go with my theme dishes. I had to crack out two different books for this one. I used Liquid Intelligence for the recipe but needed my Bar Book to learn the technique behind using a Boston Shaker. This was a great recipe with the right balance of sweet, sour, and smokey.

This is way late, but I got this one to grate and twist, and it does both quite well, with a bonus bottle opener.

While technically this isn't a box grater, I like this model because it takes up less space and is super easy to clean.

https://www.amazon.com/OXO-Good-Grips-Two-Fold-Grater/dp/B004VLYQHM

I do too, I eat a lot of parm. I would still suggest grating before serving. No matter how you slice, er shred, it, the cheese is going to dry out if it's left grated in the fridge. I have been known to keep a piece of parm next to my pasta bowl along with handheld cheese grater. That shape of grater makes it easy to do over a bowl. Another thing my mom has is something like this that she happens to like.

That being said, the grated parm from Costco is pretty amazing and it was $11 last time I was there.

http://smile.amazon.com/gp/product/B000T3JVTE?colid=2VGBOOZR2J7ZN&coliid=I3D86MMRFY8YH&ref_=wl_it_dp_o_pC_nS_ttl

These microplanes work fine, they're sharper than your typical box grater.